Place the poppy seeds in a saucepan and cover them with three cups of water. Bring to a boil, remove from heat, cover the pan, and allow the seeds to soak for an hour.

Drain all the water off the soaked seeds and add the pareve milk, sugar, and margarine. Bring to a boil over low heat, stirring occasionally, and cook until the mixture becomes fairly thick and you can easily see the bottom of the pan while stirring.

Puree the filling in a blender (I used a food processor), half at a time, making sure that most of the seeds are reduced to a paste.

Transfer the pureed mixture to a bowl and stir in the remaining ingredients. Refrigerate covered for several days or freeze for longer storage.

Poster's Notes:
Recently someone asked about grinding poppy seeds to make filling for hamantaschen. I use a recipe that does not require grinding the
poppy seeds in a grinder. This is a big hit with the poppy seed fans in my family.